How to Carve a Standing Beef Roast

When succulent prime rib is on the menu, making the right cut can really enhance the presentation and everyone's enjoyment.

  1. For added stability, cut a wedge-shaped slice from the large end of the roast so that the meat will sit flat on the cutting board.

  2. Insert a long-handled meat fork below the top rib. Slice across the top of roast toward the rib bone. This roast can be sliced between 1/2- and 3/4-inch thick.

    Slice across roast to rib bone.
    Slice across roast to rib bone.
  3. With the tip of the knife, cut along the rib bone to release the slice of meat.

    Cut along rib bone to release slice.
    Cut along rib bone to release slice.
  4. To remove the meat slice, slide the knife blade under the cut slice of meat. Holding it steady with a meat fork, lift the slice and place it on a platter.

    Slide knife under slice and then lift to plate.
    Slide knife under slice and then lift to plate.

A bone-in leg of lamb is another cut that requires some carving skills. Find tips on the next page.

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